Brunch

Pumpkin Cappuccino Muffins is for Dessert, Snack.

Pumpkin Cappuccino Muffins takes 20 minutes to prepare.

Pumpkin Cappuccino Muffins takes 25 minutes to cook.

Pumpkin Cappuccino Muffins makes 9 servings.

The ingredients for Pumpkin Cappuccino Muffins are:

? cup low fat sour cream
1/3 cup milk
1 cup canned pumpkin (NOT pie mix)
2 tbsp canola oil
1 tsp vanilla extract
6 (1.8 g) packets xylitol (I used NOW Xylitol Plus) or ? cup sugar
? cup brown sugar
1 ? tbsp instant French Vanilla cappuccino powder (I used Tim Hortons) plus 1 tbsp for topping
1 ? cups triticale or spelt flour
1 tsp baking soda
1 tbsp ground flaxseed
? tsp salt
2 tsp pumpkin spice

Here is how you make Pumpkin Cappuccino Muffins:

Preheat the oven to 375F and grease or line 9 muffin cups.In a bowl, beat together the sour cream, milk, pumpkin, oil, vanilla, xylitol, brown sugar and cappuccino powder until well combined.Add the remaining ingredients, stirring until combined (do not beat).Spoon into the muffin cups and sprinkle with reserved cappuccino mix.Bake 25 minutes. Turn out of the pan immediately and cool on a wire rack.Serving Size:?Makes 9 muffins

The nutritional information for Pumpkin Cappuccino Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 198.1

• Total Fat: 5.8 g
• Cholesterol: 5.6 mg
• Sodium: 78.5 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 3.9 g
• Protein: 3.9 g

The dietary needs meet for Pumpkin Cappuccino Muffins is Vegetarian